Free Recipes at rubyglen.com Cranberry Chicken Crystal Miller 1 small onion, sliced thinly 1 cup fresh or frozen cranberries, if frozen do not thaw  2 1/2 lbs. boneless, skinless chicken thighs 1/4 cup fruit sweetened catsup 2 T Sucanat or brown sugar 1 t dry mustard 2 t cider vinegar Place onion slices and cranberries in the bottom of your  crockpot. Arrange chicken on top. In a small bowl mix together the catsup, Sucanat, dry mustard and vinegar. Pour this over the chicken. Cover and cook on low setting 6 to 7 hours or until the chicken is tender. To serve, lift the chicken out and set on serving platter (you can cover it and keep it warm in your oven on a warm setting) and mix 1½T cornstarch with 2T cold water. Turn  the crock pot to HIGH and add mixture. Cover and cook this for about 15 minutes more or until the sauce thickens. Season to taste with salt and pour this over the chicken.  This tastes good with brown rice pilaf and a spinach salad. © Copyright: Crystal Miller, 2005